Spicy Shrimp & Peanut Soup. Simmer 4 cups veg broth, 2 cloves finely sliced garlic, 1 TBSP fresh grated ginger, 2 TBSP fish sauce and one red chili thinly sliced (I didn't have this so I used 1 TBSP red chili paste - which I don't know I would do again) for 10 minutes. Add 1/4 cup peanut butter and 1 lb shrimp and cook until opaque. Add baby spinach to bowl and then ladle soup over spinach. (Adapted from Dec 2011 issue of Whole Living - I don't have the recipe in front of me and it hasn't been uploaded to the net. I believe quantities of ingredients are correct...I found the soup to be quite salty so next time I will look for a low sodium broth and maybe only use 1 TBSP fish sauce).Sunday, December 11, 2011
December 7 - Day 506
Spicy Shrimp & Peanut Soup. Simmer 4 cups veg broth, 2 cloves finely sliced garlic, 1 TBSP fresh grated ginger, 2 TBSP fish sauce and one red chili thinly sliced (I didn't have this so I used 1 TBSP red chili paste - which I don't know I would do again) for 10 minutes. Add 1/4 cup peanut butter and 1 lb shrimp and cook until opaque. Add baby spinach to bowl and then ladle soup over spinach. (Adapted from Dec 2011 issue of Whole Living - I don't have the recipe in front of me and it hasn't been uploaded to the net. I believe quantities of ingredients are correct...I found the soup to be quite salty so next time I will look for a low sodium broth and maybe only use 1 TBSP fish sauce).
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